Harusame Salad with Soy Sauce Dressing

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about our editorial process
Setsuko Yoshizuka
Published on 08/22/19 by Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats's Editorial Process

Updated 08/22/19

Cellophane noodles
Smneedham/Getty Images
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
121 Calories
5g Fat
17g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 121
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 377mg 16%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Protein 4g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's a harusame (bean threads) salad flavored with soy sauce based dressing. It's good to add strips of ham if you would like.

Ingredients

  • 1 3/4 ounces dried harusame (or cellophane noodles)
  • 1 egg (beaten)
  • 1 small cucumber (cut into thin strips)
  • For Dressing:
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 2 teaspoon sugar
  • 1/2 tablespoon sesame oil

Steps to Make It

  1. Boil water in a medium pot.

  2. Boil harusame noodles in the pot, according to the package instruction.

  3. Drain harusame noodles in a colander and cool them with cold water.

  4. Drain and set aside.

  5. Heat some oil in a frying pan, and make one or two sheets of thin omelette.

  6. Cool and slice them into strips.

  7. Cut drained harusame into 2 to 3 inches long.

  8. Put the harusame, cucumber, and omelette in a bowl.

  9. Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl.

  10. Pour the dressing over ingredients and mix well.

  11. Cool the salad.

*Makes 4 side-dish servings.